Ingredients
- ( 2 tbsp) Vegetable Oil
- ( 270 grams) Lamb Mince
- ( 1 medium) Brown Onion
- ( 1 cloves) Garlic
- ( 2 tsp) Ginger
- ( 1/2 tbsp) Caster Sugar
- ( 350 ml) Stock
- ( 2 medium) Desiree Potato
- ( 2/3 can) Canned Tomatoes
- ( 1/2 can) Canned Green Lentil
- ( 1 cup) Frozen Green Peas
- ( 4 dried pieces) Pappadam
- ( 1/4 bunch) Coriander Leaves
- ( 4 tbsp) Korma Curry Paste
Lamb and Lentil Curry
Serves 4Time 1.15 hours
Fat - total
4g
5%
Fat - saturated
5g
20%
Salt
1041mg
45%
Protein
28g
55%
Carbs
35g
11%
Sugar
5g
6%
Energy
1702kJ
20%
Fibre
11g
38%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 tbsp) Vegetable Oil
- ( 270 grams) Lamb Mince
- ( 1 medium) Brown Onion
- ( 1 cloves) Garlic
- ( 2 tsp) Ginger
- ( 1/2 tbsp) Caster Sugar
- ( 350 ml) Stock
- ( 2 medium) Desiree Potato
- ( 2/3 can) Canned Tomatoes
- ( 1/2 can) Canned Green Lentil
- ( 1 cup) Frozen Green Peas
- ( 4 dried pieces) Pappadam
- ( 1/4 bunch) Coriander Leaves
- ( 4 tbsp) Korma Curry Paste
Method
-
In a large deep frying pan, heat half oil on high. Brown mince 6-8 minutes, breaking up lumps with wooden spoon. Remove from pan, set aside.
-
In same pan, heat remaining oil on high. Sauté onion, garlic and ginger 1-2 minutes until tender.
-
Add curry paste and sugar. Cook 1-2 minutes, stirring, until fragrant. Return meat to pan. Add stock, potato, tomatoes, lentils and peas.
-
Cook for 40-45 minutes, until potatoes are cooked through. Season to taste.
-
Top with coriander leaves and accompany with pappadums.
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